Rich White Chocolate Mousse Tart

There’s something special about white chocolate that makes dessert feel a bit more fancy. I’ve been making this mousse tart for our family gatherings, and it’s become one of those recipes everyone asks for. It’s not too sweet, not too heavy – just right for when you want something a little nice without going overboard.

I like making this tart the day before we have people over. The mousse needs time to set anyway, and it’s one less thing to worry about when I’m running around getting everything else ready. Plus, it looks pretty impressive even though it’s actually pretty simple to put together.

Whether you’re planning a dinner party or just want to treat yourself to something nice, this white chocolate mousse tart fits the bill. It’s creamy, smooth, and just fancy enough to make people think you spent hours in the kitchen (but between us, it’s easier than it looks).

What Kind of White Chocolate Should I Use?

For mousse-making, it’s really important to use real white chocolate that contains cocoa butter, not the candy coating or “white baking chips” you might find at the store. Check the ingredient list – if cocoa butter isn’t listed in the first few ingredients, keep looking. Good quality white chocolate bars from brands like Ghirardelli, Lindt, or Callebaut will melt smoothly and give your mousse the right texture. Since white chocolate is the star flavor here, using the cheap stuff will definitely show in your final dessert. Just make sure to chop your chocolate into small, even pieces before melting to prevent it from seizing or becoming grainy.

Options for Substitutions

Let’s talk about what you can swap in this tart recipe while still getting great results:

• White chocolate: This is a key ingredient that gives the mousse its signature taste and texture, so I recommend sticking with real white chocolate. Just avoid using white chocolate chips as they contain stabilizers that can affect the texture.
• Heavy cream: You’ll need the fat content of heavy cream for the mousse to set properly. While you could use whipping cream (36% fat), don’t go lower than that or your mousse won’t hold its shape.
• All-purpose flour: For the pastry, you can use pastry flour for a more tender crust, or swap up to half the flour with whole wheat pastry flour. Just note that whole wheat will give a slightly nutty taste.
• Cayenne and cinnamon: These spices add a nice kick, but you can skip the cayenne if you’re not into heat, or replace both with just vanilla extract or cardamom for a different flavor profile.
• Unsalted butter: If you only have salted butter, that’s fine – just skip the pinch of salt in the recipe. The butter should be cold for the best pastry texture.

Watch Out for These Mistakes While Baking

The trickiest part of making white chocolate mousse tart is temperature control – if your white chocolate gets too hot during melting, it can become grainy or seize up, so always melt it slowly using a double boiler or short bursts in the microwave at 50% power. When making the pastry, working with cold butter is essential – warm butter will lead to a tough, dense crust instead of the flaky, tender texture we’re after, so keep your butter chilled until the moment you need it. Another common mistake is overwhipping the heavy cream for the mousse – stop whipping as soon as medium-stiff peaks form, as continuing will give you butter instead of a light, airy mousse. For the best results, make sure your tart shell is completely cool before adding the mousse filling, and give the finished tart at least 4 hours (preferably overnight) in the refrigerator to set properly.

What to Serve With White Chocolate Mousse Tart?

This rich and creamy tart pairs wonderfully with fresh berries – try raspberries, strawberries, or blackberries for a nice contrast to the sweet white chocolate. A drizzle of dark chocolate sauce or a spoonful of raspberry coulis adds both flavor and visual appeal to each slice. For a complete dessert experience, serve with a cup of strong coffee or espresso to balance out the sweetness, or try a glass of dessert wine like Moscato if you’re feeling fancy. If you want to keep things simple, a light dusting of cocoa powder and a dollop of whipped cream is all you really need!

Storage Instructions

Chill: This white chocolate mousse tart needs to be kept cold! Pop it in the fridge in an airtight container, and it’ll stay fresh for up to 3 days. The mousse keeps its smooth texture best when it stays consistently chilled.

Make Ahead: You can prepare the tart shell up to 2 days in advance – just wrap it well and keep it at room temperature. The mousse filling is best made the day you plan to serve, though you can make it up to 4 hours ahead and keep it chilled until you’re ready to assemble.

Note: I don’t recommend freezing this tart since the mousse texture can become grainy when thawed. For the best taste and texture, enjoy it within the first couple of days while the filling is fresh and silky!

Preparation Time	30-45 minutes
Cooking Time	15-20 minutes
Total Time	45-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 40-50 g
• Fat: 160-180 g
• Carbohydrates: 280-300 g

Ingredients

• For the white chocolate mousse:
• 2 egg yolks
• 2 tablespoons granulated sugar
• 1 cup heavy cream
• 80 grams white chocolate
• For the pastry:
• 350 grams all-purpose flour
• 125 grams unsalted butter
• 125 grams sugar
• 2 eggs plus 1 egg yolk
• Pinch of salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cinnamon

Step 1: Prepare the White Chocolate Mousse Base

Begin by beating the egg yolks and sugar together in a bowl until the mixture becomes pale and smooth.

Meanwhile, heat ¼ cup of cream in a double boiler until it is warm.

Pour this heated cream over the egg yolk mixture, stirring well to combine.

Return the mixture to the heat and cook until it thickens enough to coat the back of a wooden spoon.

Remove from heat and pour over the broken pieces of white chocolate, stirring until the chocolate melts completely.

Allow the mixture to cool thoroughly before proceeding.

Step 2: Whip the Cream and Combine

In a separate bowl, beat the remaining cream until stiff peaks form.

Gently fold the whipped cream into the cooled chocolate and egg mixture until fully combined, taking care not to deflate the air from the whipped cream.

Once mixed, refrigerate the mousse until you’re ready to use it for your dessert.

Step 3: Preheat and Prepare Pastry Dough

Preheat your oven to 190ºC (374ºF).

In a food processor, add flour, salt, cayenne pepper, and cinnamon, pulsing to combine.

Add small squares of cold butter and pulse until the mixture reaches a fine breadcrumb consistency.

Mix in sugar and briefly pulse again.

Add the eggs and egg yolk, pulsing just until the dough comes together.

Step 4: Refrigerate and Roll Out Pastry

Turn the dough out onto a dry surface and gently work it with your hands until it becomes firm and well combined.

Wrap the dough in greaseproof paper and refrigerate for at least 1 hour.

Once chilled, roll the dough out and cut it to fit your tartlet tins or muffin trays.

Step 5: Blind Bake the Pastry

Line the pastry with baking paper and add baking beans or weights to prevent it from rising.

Bake the pastry blind for 10 minutes.

Carefully remove from the oven, take off the baking paper and weights, and then bake for an additional 5 minutes or until golden.

Ensure not to overcook, as they can become too crisp.

Allow the tartlet cases to cool on wire racks.

Step 6: Assemble and Serve the White Chocolate Mousse Tartlets

Once the tartlet cases have cooled, spoon the white chocolate mousse into each case.

Optionally, decorate each tartlet with your choice of fruit and sprinkle with a mixture of cinnamon and icing sugar in equal quantities.

Alternatively, spoon the mousse into glasses, refrigerate until needed, and serve topped with fruit or white chocolate shards for a delightful white chocolate mousse dessert.